http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2761558-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ccdb39e003f40272c3ce3b35491db53b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20 |
| filingDate | 2020-12-03^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-12-09^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7cca1aff0587cec4f178539d58ae584 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05b2bc4a8d827019624f944b9910a6fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ca0f9e956e83e9fae3700c90ab4fbc9 |
| publicationDate | 2021-12-09^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2761558-C1 |
| titleOfInvention | Method for producing a confectionery and confectionery |
| abstract | FIELD: food industry.SUBSTANCE: proposed is method for producing a confectionery, involving preparation of a whipping mass by mixing the components resulting in a mass with a viscosity of 5.78 to 8.26 Pa∙s, moisture mass fraction of 10 to 25%, content of reducing substances of 10 to 35%, pH of 3.0 and 5.0, temperature of 40 to 70°C, yield point of 4.28 to 7.14 PA, coextrusion of the whipping mass into a collagen shell with a thickness of 20 to 50 mcm, wherein the whipping mass is supplied into the collagen shell in doses in a volume of 2.8 cm3to 7.1 cm3, twisting of the collagen shell immediately after coextrusion, formation of the interconnected products, holding for at least 1.5 h and cutting into pieces resulting in "one bite"-sized finished confectionery, wherein the following ratio of initial components is used when mixed the whipping mass, wt.%: water 20.5 to 32.48; molasses 23.59 to 32.84; gelatin 6.23 to 12; acidity adjusting agent 0.24 to 1.0; moisture retaining agent of 2.46 5.7; sugar the rest. Also proposed is a confectionery produced by the described method, constituting a "one-bite"-sized coextruded whipping mass in a collagen shell with a thickness of 20 to 50 mcm, wherein the whipping mass has a moisture mass fraction of 10 to 25%, content of reducing substances of 10 to 35%, pH of 3.0 to 5.0, viscosity of 5.78 to 8.26 Pa∙s, a yield point of 4.28 to 7.14 Pa, at the following ratio of the initial components of the whipping mass, wt.%: water 20.5 to 32.48; molasses 23.59 to 32.84; gelatin 6.23 to 12; acidity adjusting agent 0.24 to 1.0; moisture-retaining agent 2.46 to 5.7; sugar the rest. The whipping mass therein additionally contains flavourings, and/or food dyes, and/or fillers. The mass contains fruit and berry crunches, and/or fruit and berry powders, and/or fruit and berry pieces, and/or drops, and/or smoothie drops, and/or knuspers, and/or puffed rice (PEC), and/or yoghurt powders, and/or crushed nuts as fillers. Vitamins, and/or vitamin premixes, and/or amino acids, and/or antioxidants are additionally introduced when mixing the components. The whipping mass is coextruded simultaneously with an additional whipping mass with a different colour and/or filler. The moisture-retaining agent can be selected from: sorbitol, glycerin, sodium lactate, diacetin, triacetin. Edible acid and/or a mixture thereof are used as an acidity adjusting agent. Glazing is executed after holding, the product comprises a glazing agent in an amount of 0.1 to 1.2 wt.%EFFECT: invention ensures creation of a "one bite"-sized confectionery with low external stickiness (adhesion), good internal adhesive strength and "fusion" of the whipping mass with the collagen shell, good homogeneous, porous, elastic texture, stable texture, shape and colour of the finished product during storage at a temperature of up to 30°C, an extended storage life of up to 14 months, easy and accurate dosing of active functional components, with stable active components during storage at a temperature of up to 30°C, wherein the duration of the technological process is reduced due to the elimination of the time for resting for structure formation of the bodies of the confectionery and implementation of the technology in the continuous mode.16 cl, 1 tbl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2800993-C1 |
| priorityDate | 2020-12-03^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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